PUMPKIN RISOTTO

Pumpkin risotto is one of the most loved autumn recipes: a pumpkin-based first course which contains all the warmth of slow cooking, genuine flavors, the good smell that tastes like home. A dish of peasant origins, like many of the best dishes of our tradition: only intuition, practice and imagination have been able to transform pumpkin and rice into a dish today celebrated by gastronomes and loved by connoisseurs.

INGREDIENTS:

320 g. Carnaroli rice.
300 g. Buttercup squash.
50 g Butter.
1.5 L Vegetable broth.
1 /3 Onion.
100ml White wine.
70 g Grated parmiggiano Reggiano cheese.
Salt to taste.

PREPARATION:

To make the beetroot risotto, first prepare a vegetable broth, and keep it warm.

Take the pumpkin ①, clean it ②, cut it into slices and cut them into small cubes ③.

Finely chop the onion and place it in a large saucepan in which you have heated the butter ④. Let the onion suffer over a very low heat for about 10 minutes, until it is so tender that it melts. At that point add the pumpkin ⑤ and brown it for a few minutes, stirring to prevent it from sticking ⑥.

Then start adding a ladle of brood ⑦, and add more, little by little until the pumpkin is cooked (about 20 minutes): it should be very tender and creamy ⑧. On the side, heat a large frying pan and add the rice to toast it ⑨. We use the dry method because the rice roasting, which is essential for the grains to keep cooking, cannot take place in a humid environment such as that created in the pan with the pumpkin.

  Then toast the rice over high heat until it becomes opalescent, turning it often so as not to burn it. It will take 2-3 minutes. Then add the ⑨A white wine and mix immediately to prevent it from sticking. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin ⑩. Stir well to blend the flavors and prevent the rice from sticking ⑪.

As soon as the risotto begins to dry, add a ladle of hot broth ⑫, and continue gradually adding the next one only when the previous one has been absorbed, until the right degree of cooking is reached ⑬. This will take 15-20 minutes depending on the rice used. Towards the end of cooking, season with pepper and salt.

Finally, with the heat off, stir in the butter ⑭ and the grated Parmesan ⑮. Mix carefully ⑯, if you prefer a creamier risotto, add a ladle of broth.

Let it set for a minute before serving and enjoying.